“A great alternative to a traditional baked ham, with the nectarine bringing sweetness and acidity to pair with the rich smoky ham.” – Tom Gorringe

“Standing rib has everything: a thick layer of creamy fat that becomes crisp and golden, marbling through the meat and adding flavour; and rib bones that keep the meat moist and juicy (and are great to chew on). This magnificent roast should be served with all the trimmings, and gravy made with the pan juices.” – Adrian Richardson

“I chose this dish because it’s a play on a Serai dish, but with a lovely Christmas twist. We’re replacing pineapple with beautiful summer cherries to give it an amazing fresh kick." – Ross Magnaye

“When I’m feeling the vegan vibe, this is my go-to recipe to replace the meat and stuffing. I serve it with vegan gravy, roasted vegetables, and all of the Christmas trappings. Cranberry sauce is a must!” – Mike McEnearney

“We have the most lovely cumquat tree at my mum’s place. They’re in abundance, so we always do something with them at Christmas. The cumquat glaze is inspired by a recipe from my favourite cookbook, Stephanie Alexander’s The Cook’s Companion.” – Lauren Mathers

“Sometimes, a whole turkey can just be too much. If you’re cooking for a smaller group, this recipe is perfect, and its no less festive or impressive. Turkey breast, which can usually be quite dry on a whole bird, is cooked to juicy perfection when roasted separately. The stuffing also helps to retain moisture, and adds the flavours of cranberries, sage and thyme.” – Danielle Alvarez

“There’s nothing more celebratory than a suckling pig cooked outside, spit-roast style. You can create a similar version at home using smoking wood chips in the oven to mimic an open fire. It’s not only a centerpiece on the Christmas table but something that brings everyone together – from fighting for crispy bits of crackle to figuring out who gets to take the leftovers home. It’s essential at our Christmas gatherings. Sretan Božic!” – Monika Hecimovic

A hearty slab of beef cooked on the bone provides maximum flavour.

Step aside ham, Colin Fassnidge and Anthony Puharich are serving duck this Christmas, and they think you should give it a quack, too. Begin this recipe two days ahead. You'll need a meat thermometer.

A spiced sugar and salt concoction is rubbed in and around the turkey as a concentrated brine to inject flavour, season and tenderise the meat. It may be called a dry-brine, but the result is anything but.

This masterpiece should sit center stage at your next festive feast.

Begin this recipe 2 days ahead. You will need a meat thermometer.

Feel the festive spirit with this classic.

This Moroccan roast chicken recipe is filled with eggplant, apricots and pistachios.

Colin Fassnidge concocts a super-easy but sensational sticky canned pineapple glazed ham.